04 Nov Brioche
Slightly sweet, brioche goes just as well with a salad or some cheese as it does with some jam or a yoghurt.
COOKING: 30 min
REST: 1h30 + 2h
TOTAL TIME: 4h10
DIFFICULTY
INGREDIENTS
- 575g strong white flour
- 200g softened butter
- 4 eggs
- 12g salt
- 1 x 11g sachet of Saf-instant Baker’s dry yeast
- 70g sugar
- 80ml milk
FEATURED PRODUCT
1
In a bowl, mix the flour, salt, sugar and eggs.
2
Mix the yeast into the warm milk and add it to the bowl.
3
Knead and add little pieces of the softened butter at the same time.
4
Knead until you have a dough with an even consistency that comes away from the sides of the bowl.
5
Bring the dough into a ball, put it back in the bowl and cover with a cloth. Leave to rest in a warm place for an hour and a half.
6
Shape into small balls, put them side by side in a cake tin, cover and leave to rest for two hours.
7
Bake for 30 minutes in an oven preheated to 180°C.
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